Braised Pork Ribs in Spiced Sauce
Everyone knows that adding a few spices, herbs and greens turns an ordinary dish into something completely different. These braised pork ribs in a spiced sauce are proof.
Spices are various parts of plants added to food to give it a distinctive taste and aroma, to set off the flavor of individual ingredients, and to improve the overall taste and impression of the finished dish.
If you count salt, citric acid and other minerals as seasonings, then spices are always of plant origin.
It’s believed that certain foods call for certain spices. But in home cooking we often use a small set of spices, and those rules rarely change. Home cooking is always tasty, even when it departs from the cookbook rules. For example, I like to use coriander with fried pork. Braised pork ribs in sauce, first marinated with onion and coriander and then browned, make a wonderful combination of pork and ground coriander.
Pork ribs in sauce are braised in a sauce of onion, herbs, coriander and wine. They go well with mashed potatoes.
Ingredients
2 servings
- For the marinade
- Onion 1
- Cilantro 5-6 sprigs
- Garlic 1 clove
- Dry white wine 0.5 cup (100 ml)
- Salt, ground coriander, freshly ground black pepper to taste
- For braising
- Pork ribs 0.5 kg
- Onion 1
- Butter 50 g
- Water 0.5 cup
(100 ml)
Step-by-step recipe
Marinating the ribs
Cut the pork ribs into pieces and marinate them. Don’t use vinegar for this, as many people like to.
Of course, vinegar is quick, but without marinating experience the meat won’t taste very good.
Put the peeled onion and garlic in a blender, add the ground coriander, black pepper, salt and cilantro leaves. Blend until very fine.
Add 100 ml of dry white wine. The mixture should be about as thick as sour cream.
Marinate the cut-up pork ribs in this mixture for 2-3 hours.
Browning
When the meat has marinated, wipe off the excess marinade. Save the marinade with the onion and herbs for the sauce.
Heat a pan, melt 1 tbsp of butter in it and add the meat. Brown over high heat until a golden crust forms.
Add a sliced onion to the ribs and fry until the onion is soft.
Braising in the sauce
Add 0.5 cup of water (100 ml), reduce the heat and braise the meat, covered, for 15 mins.
Add all the remaining marinade to the meat and braise, covered, for at least 10 mins. Salt and pepper to taste. Add a little water if needed.
You should end up with a not-too-thick sauce, so the braised pork ribs can be served as meat with gravy.
If there are large pieces in the sauce, you can pour it into a blender and puree it until it’s like a thin puree.
Pour the sauce over the browned pork ribs and stir. Cover the pan and braise the ribs in the sauce for 10 mins over the lowest heat.
Serve the braised pork ribs in sauce hot. For a side dish, you can add mashed potatoes or rice with vegetables.
Calories and macros
715 kcal
Serving ≈ 350 g
- Protein29 g16% of kcal
- Fat61 g78% of kcal
- Carbs10 g6% of kcal
100 g205 kcalProtein 8.3 gFat 17.6 gCarbs 2.8 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.
To Get It Right
Coriander and cilantro
I like to use coriander with fried pork: with pork ribs it makes a wonderful combination. Cilantro is a matter of taste; if you don’t like it, use parsley.
Wipe off the marinade before browning
Onion and herbs from the marinade burn quickly over high heat, and you won’t get a golden crust. So take the marinade off and add it later, to the sauce.
If you have no wine
Dry white wine can be replaced with water and 1 tsp of lemon juice, or with broth. The sauce will be slightly simpler but still tasty.
Storage
Keep the braised ribs in the refrigerator in their sauce for up to 2 days. Reheat under a lid over low heat, adding a little water.
Have your own trick for this recipe?
Meat tenderizerAliExpress
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Pull chopper for garlic and onionAliExpress
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Kitchen scale up to 5 kgAliExpress
Vegetable chopper with handleAliExpressQuestions and answers
How long should pork ribs be braised?
In this recipe, about 35 minutes after browning: 15 minutes with water, at least 10 minutes with the marinade, and another 10 minutes in the sauce over the lowest heat.
How do you marinate pork ribs?
Without vinegar: blend onion, garlic, cilantro, ground coriander, pepper and salt in a blender, then add 100 ml of dry white wine. The ribs marinate in this mixture for 2-3 hours.
How do you cook pork ribs so they are tender?
Let them sit in the marinade for 2-3 hours, then braise them under a lid over low heat. If the meat is still a bit tough, braise it longer, adding a little water.
How do you make braised pork ribs with gravy?
Braise the ribs with a marinade of onion, herbs and wine, then blend the sauce at the end into a thin puree. If the gravy is thick, add a little water.
Can you braise ribs in a pot?
Yes, in a heavy-bottomed pot: brown the ribs in it, then braise them the same way, covered.